FRESH BLUEBERRY SHORTCAKES

FRESH BLUEBERRY SHORTCAKES image

Yield 8

Number Of Ingredients 19

Ingredients

CREAM
1 cup chilled heavy whipping cream
1 cup chilled creme fraiche or sour cream (about 8 ounces)
BERRIES
4 cups fresh blueberries (about 3 1/2 half-pint containers), divided
6 tablespoons sugar
1/4 cup creme de cassis (black-currant liqueur)
1 tablespoon fresh lemon juice
BUTTERMILK BISCUITS
2 1/4 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup (about) chilled buttermilk
2 tablespoons whipping cream
Raw sugar*
Powdered sugar

Steps:

FOR CREAM: Using electric mixer, beat cream and creme fraiche in bowl until mixture holds peaks. (Can be made 6 hours ahead. Cover; chill. Rewhisk before using.) FOR BERRIES: Mash 1 cup berries in medium bowl with back of fork. Mix in sugar, liqueur, and lemon juice, then remaining berries. Let stand at least 2 hours and up to 4 hours, stirring occasionally. FOR BISCUITS: Preheat oven to 350F. Line large rimmed baking sheet with parchment paper. Combine flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until coarse meal forms. Pour 3/4 cup buttermilk over. Toss until moist clumps form, adding more buttermilk by tablespoonfuls if dough is dry. Gather dough into ball. Press out on floured work surface to 3/4-inch-thick round (about 8 1/2 inches in diameter). Using 2 1/2-inch round cutter, cut out biscuits. Gather dough scraps and repeat until all dough is used. Arrange biscuits on prepared sheet. Brush with cream; sprinkle generously with raw sugar. Bake biscuits until golden on top and tester inserted into center comes out clean, about 20 minutes (biscuits will be about 3/4 inch high). Transfer to rack; cool 30 minutes. (Can be made 3 hours ahead. Let stand at room temperature.) Cut 8 biscuits in half horizontally. Place bottoms on plates. Spoon large dollop of cream, then scant 1/2 cup berry mixture onto each. Cover with biscuit tops. Sift powdered sugar over. *Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.